Quick and easy, this New York Strip Steak Recipe uses the tried and true sear and oven bake method to get the best steaks every time. Your steaks will be tender, moist, and flavorful.
Cook like the best steakhouses. Searing in a cast-iron pan will give you the wonderful flavor of the Millard reaction. Then finish by baking the steak in the oven to your desired temperature.
A simple technique to learn with easy step-by-step photo instructions. A foolproof recipe for moist and tender steak every time.
For equally great results on the grill, check out How to Grill Strip Steak on a Gas Grill.
👨🍳How to Cook a New York Strip Steak
- Rest the steaks at room temperature if you have time.
- Trim any chunks of fat that are easily trimmed.
- Season to your taste—some salt and pepper will do nicely.
- Give each side a nice sear in an oven-safe or cast-iron skillet with some butter or oil for a few minutes to get a nice browning. Get close to the final color you want.
- Move the NY strip steaks to the oven to finish to your preferred internal temperature. Don't forget to let the steaks rest for a few minutes before serving.
⏰Approximate cooking time for strip steaks
Cooking time for a 1-inch NY strip steak to 140° is about 11-12 minutes, including a 4-minute sear and 7-8 minutes in a 400° oven.
This table assumes a 400° oven, a 4-minute total searing time, and a 1-inch strip steak that has been rested at room temperature. Times are estimates for planning only—cook to an internal temperature.
- Rare—cold red center(125°-130°)—4-minute sear and 2-4 minutes oven time for about 6-8 minutes total cooking time. Please see the caution below.
- Medium-Rare—warm red and soft center(130°-135°)—4-minute sear and 5-7 minutes oven time for about 9-11 minutes total cooking time.
- Medium—pink and firm (140°-150°)—4-minute sear and 7-9 minutes oven time for about 11-13 minutes total cooking time.
- Medium-Well—minimal pink(150°-155°)—4-minute sear and 9-11 minutes oven time for about 13-15 minutes total cooking time.
- Well-Done—firm and brown(160°+ )—4-minute sear and 12-15 minutes oven time for about 16-19 minutes total cooking time.
Please check the internal temperature a few minutes early. Stop cooking a few degrees before to allow the rise in temperature during the rest before serving.
Variables affecting cooking time are the rest's length at room temperature, the thickness of the steak, oven temperature, and the length of the sear,
For rare, it may be almost no time in the oven if you did an intense sear with a rest to room temperature or if your steaks are thinner.
- Quality matters in the steaks you buy—get Prime or Choice grade.
- A 1-inch strip steak will be about 12 ounces, while a 1 ½ inch is over a pound.
- Bone-in strip steak can be used, but realize it will take a bit longer to cook. Also, the meat near the bone will not brown nicely. The meat will shrink when cooked, and the meat near the bone will no longer contact the pan surface during searing.
- This method works well between ¾ to 1 ½ inches thick. Over 1 ½ inches thick should be cooked with a reverse searing method.
- Resting the steaks at room temperature helps to get the internal temperature you want without overcooking the surface. It is more important in thicker steaks. But if you want your steak rare, you may want to skip it to keep the center cold.
- Trim the strip steak of as much solid fat off the edges as reasonably possible. You won't eat it, and it will interfere with your enjoyment of the steak. Please get rid of it.
- The timing of seasoning is important. Salt will pull fluid out of meat, but it will reabsorb in about an hour. So any salt-containing seasoning should be applied 1 hour before cooking or just before cooking to get the moistest steaks.
- The best oven temperature is 400° convection or 425° conventional. A little more or less will be fine, but you must accommodate the cooking time.
- NEVER COOK BY TIME ALONE; cook to your target internal temperature. Remember, you can cook your steak more if needed, but you can not uncook a steak.
- Resting before serving allows the fluid that escapes the cells during cooking to migrate back into the cells and make for a moist and tender steak.
🧂Seasoning and Marinade
Just a good sprinkle of coarse salt and black pepper is all you need. Others like to use commercial mixes like Montreal Seasoning. We like to use our All-Purpose Seasoning Recipe, which adds garlic to the mix. Thyme, rosemary, or other herbs may also be used to add different flavors.
A marinade will make your special meal stand out. One of our favorite company meals is marinade New York strip steaks using The Best Steak Marinade.
🐄What is a Strip Steak?
Strip steaks are part of the short loin located behind the rib area with the tenderloin. Specifically, strip steaks come from the longissimus muscle, which does little work but has a fair amount of fat that helps make them tender.
The strip steak is the bigger side of the t-bone and porterhouse steaks. The only difference between the t-bone and porterhouse is the amount of beef tenderloin included in the cut.
Other Names: NY (New York) strip steaks are also called Kansas City strip steaks or just strip steaks. Other names for the same steak include strip loin steak, ambassador steak, club steak, country club steak, shell steak, and top loin steak. I'm sure I missed a few other names. I will use the terms New York strip steaks or strip steaks.
Cast iron is perfect for searing steaks. It transfers heat evenly across the entire surface without hot spots. It will also hold the heat well and is excellent when going from the stovetop to the oven.
All home cooks should have a cast-iron skillet. They are cheap, easy to maintain, and will last generations. It can also tolerate any heat from a stovetop, oven, or grill you can generate at home.
The pan to sear steaks does not have to be cast iron; any oven-safe pan that can move from stovetop to oven will do. If you don’t have any pan that will work, sear in a stovetop pan, and move to a different preheated oven-safe pan to finish.
I like to use a few slices of Blue Cheese and Garlic Compound Butter.
We love a potato side dish—baked, twice-baked, or smashed potatoes are great compliments.
Easy Roasted Red Potatoes
Crispy Parmesan Baked Potatoes
Twice Baked Potatoes
Other vegetables like broccoli, asparagus, or green beans are a simple way to round out your meal.
Green Beans with Bacon
Baked Parmesan Asparagus
Parmesan Roasted Cauliflower
We will pair the strip steaks with Cabernet Sauvignon, Merlot, or Pinot Noir for an excellent wine complement.
Store leftovers in an airtight container or ziplock bag in the refrigerator for 4 days or frozen for 3-4 months.
I like to use cold leftover strip steak cut up for a salad topping. Or you can reheat it in a microwave, stovetop, or covered in the oven.
How to Grill Strip Steak on a Gas Grill
How to Grill a T-bone or Porterhouse Steak – A Tutorial
Pan Seared Oven Roasted Filet Mignon
How to Grill a Filet Mignon on a Gas Grill
Or see all my steak recipes plus some enhancements in Father's Day Steak Recipe Roundup.
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Allow the steaks to rest at room temperature for 30-60 minutes if you have time—preheat the oven to 400° convection or 425° conventional oven.
Trim, pat dry, and season steaks to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but use the Seasoning you love. I use 7:2:2 (my homemade seasoning).
In an oven-safe pan (cast-iron preferred) over medium-high heat, melt 1 tablespoon of butter or use oil. Some prefer oil due to the lower smoke point of butter, but I have never had a problem.
When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.
Transfer the pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared, and the oven's actual temperature. Cook to the final temperature minus a few degrees—the steaks will rise a few degrees during the rest after cooking.
It takes about 7-8 minutes to reach 145° (medium). Remove from the oven, tent with foil, and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
Pan Seared Oven Roasted Strip Steak
- 2 New York strip steaks - 1 inch thick
- salt and pepper to taste - or season to taste
- Allow the steaks to rest at room temperature for 30-60 minutes if you have time—preheat the oven to 400° convection or 425° conventional oven.
- Trim and season steaks to your taste. A good sprinkle of black pepper and Kosher salt is all you need, but use the Seasoning you love. I use 7:2:2 (my homemade Seasoning).
- In an oven-safe pan (cast-iron preferred) over medium-high heat, melt one tablespoon of butter or use oil. Some prefer oil due to the lower smoke point of butter, but I have never had a problem.
- When hot, sear both sides of the steaks for about 2 minutes each. Sear close to the final color you want.
- Transfer the pan to the preheated oven. Now comes the variables. The steak thickness, how long you seared, and the oven's actual temperature. Cook to the final temperature minus a few degrees—the steaks will rise a few degrees during the rest after cooking.
- It takes about 7-8 minutes to reach 145° (medium). Remove from the oven, tent with foil, and allow to rest for a few minutes before serving. COOK TO THE TEMPERATURE, NOT BY TIME ALONE.
Your Own Private Notes
- Allowing steaks to rest at room temperature before cooking helps obtain the final internal temperature quickly. Skip if you must.
- I like to use 400° convection for this recipe, but you can use a different oven temperature and don't have to have convection. Remember, you are cooking to a final temperature and not by time.
- Trim excessive fat.
- Seasoning just before starting to cook or one hour before is best. Use the seasoning of your choice or some coarse salt and pepper.
- You may use butter or oil in the pan. Butter has a lower smoke temperature. I have not had an issue, but if you have very hot burners or are worried, use oil.
- You will have a few degree increase in the internal temperature after removal from the oven.
- Allow to rest for at least 5 minutes before serving.
- NEVER COOK BY TIME ALONE. You must use an instant-read or meat thermometer.
- For estimated oven times, see the recipe post.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's note: Originally Published February 20, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Great recipe. Thanks. I've also done the reverse method cooking the steaks at low temp around 250 degrees in oven or indirect on grill . When the internal temp gets around 125 degrees sear in a cast iron skillet for 2-3 minutes per side.
I made this for my family tonight. I got 5 STARS from even the pickiest eater. I usually do this on the grill, but it is snowing in PA so I decided to give this a try. I used KerryGold butter and Montreal Steak Seasoning but cooked it exactly as suggested. It was AMAZING. Absolutely DELICIOUS! I will ONLY use this recipe from now on when I cook steak inside.
One of the suggestions for any stove to oven recipe is to put the cast iron pan in the oven while doing the pre-heating. That way the pan is evenly heated before placing it on the stove. Saves the time & energy to heat the pan on the stove before searing the steaks as the pan is already hot and ready.
OMG, what an excellent suggestion!! Thank you so much!
Tried this recipe after I went to light our grill only to discover we were out of gas. Already had the steaks marinating and out at room temperature. I was skeptical but decided to give it a try. It was wonderful! Great option to grilled.
Trying this recipe tonight, but I have 2 different cuts of steak to cook. 2 New York strips, & 2 Porterhouses (all 1" thick). I'm wondering what the time difference will be in the oven for the PHouses, considering the bones..? Do you have advice on doing both at the same time? Can I just take the strips out to rest sooner and let the tbones go longer? How much longer would you guess? (We're aiming for med-rare to med on all).
Also! I don't have an oven safe skillet. Can I transfer to a large baking sheet instead? If so, shall I let it heat up in the oven while doing the stove top portion so it's preheated? Should I foil line it, or use racks above it?
Any advice welcome!!
Thank you in advance!
Dan Mikesell AKA DrDan
Welcome to the blog.
Not too big of a problem other than cooking that much size at one. T-bone/porterhouse steaks are mostly strip steaks. That big side is just a strip steak. The difference between the t-bone and the porterhouse is just the size of the meat on the other side of the bone which is tenderloin (filet)—bigger in the porterhouse.
I tend not to do this pan-searing method with bone-containing cuts since the meat will shrink some and the bone will prevent the area near it from searing. Not a big issue but that is why I usually grill my porterhouse steaks.
So assuming you don't care if a bit of the porterhouse does not sear much (the rest will sear and it all will cook fine), what are the issues you will face? The bone will delay the cooking slightly (not a lot) and the porterhouses probably are bigger overall. Lastly, the filet part of the porterhouse will overcook-it just tends to cook faster but that always happens and it can tolerate it and still be great.
So I would preheat the oven with a large sheet pan, sear the porterhouse first and transfer to the oven, then immediately sear the strip steaks (I assume you don't have a stovetop skillet large enough to do all four at once). Transfer the strips steaks and check the temp on the porterhouses (probably not done yet).
The porterhouse will probably be done first thanks to the headstart, move to a plate and tent with foil while the strips finish.
No rack or foil but you MUST use an instant-read thermometer to pull this off or you will be flying blind and most likely will crash. If you don't have one, they are about $10 at a big box store (Home Depot/Lowes, Walmart may or may not have one).
Hello.. how long would I cook in the oven if the steak is 2 inches thick please?
Dan Mikesell AKA DrDan
Welcome to the blog.
For extra thick cuts, it is a long discussion. Briefly, thick cuts should be rested to close to room temperature before starting. Seared and then the oven should be at a lower temp about 375° range. Lower because it will take longer to penetrate and you don't want to overcook the outside. Now the variables: exact thickness, the temperature of the meat when starting the sear, how much sear, the oven exact temp, the pan, you are getting the idea. This is why have have a pork chop and an extra thick pork chop recipes.
So no exact answer. Probably in the 15-20 minute range if I had a gun to my head. You MUST have an final internal temperature goal and a good instant read thermometer to monitor or you may have a disaster.
Hope that helped at least a litte.
It always comes down to temp. I would pull them at 10 minutes in the oven and then take the temperature with a *quality* instant read thermometer. As they say, you can't uncook a steak. An oven safe digital thermometer like they sell on Amazon can keep track of the temperature on the fly. 145F for medium.
Good morning. I was hoping to clarify a somewhat minor point with all of your stove to over recipes. I have used them all and they are phenomenal. My only question is that if I use the prescribed times, I am generally over. I wanted to ask - where is the over are you transferring the skillet to after searing (middle , bottom, etc)?
I have been using the middle rack, and am wondering if this may be the source of the inconsistency. Thank you for your time and sharing your recipes.
- yet another Dr / home chef
Dan Mikesell AKA DrDan
Welcome to the blog. A great retirement hobby.
Oven racks should always be placed to keep the meat in the middle of the oven unless otherwise specified. So since the pan and meat are thin, in the middle.
Now about the variability, there are multiple possibilities, the temperature of the meat when you start searing, the thickness of the meat, the temperature of the pan, how much you sear, oven temperature, and the conductivity of heat of the pan(s). So as always cook by final internal temperature.
If your stovetop pan is oven safe, I don't transfer the meat to another pan. So I almost always use a $15 cast iron 10-inch skillet for these recipes. But most stovetop skillets are oven safe at reasonable temperatures. If you are not sure about your stovetop pan, a transfer to a known oven safe pan is in order.
We doctors are looking for reproducable results (that science thing). But think if all the variables and it is just "fuzzy logic," so go by endpoint only.
Hope that clarifies or at least doesn't muddy the water.
DrDan, this recipe was a 10 out of 10. Perfection. I bought the prime NY Strips at Costco. I seared them for 3 minutes on each side in my cast iron skillet with butter, as you suggested, and finished them off in the oven at 425° for 9 minutes. They registered at 145°. We loved them. Thanks for the recipe!!!
Delicious! May not ever grill a steak again. This method is simple. No need to stand out at the grill in the middle of winter. Using oil and my fan on med - high : no smoke problem.
Tried this method of cooking steaks tonight. Came out perfect. Seared 2 minutes each side in my cast iron pan followed by 4 minutes in 400 degree oven. Used olive oil in skillet for searing. Best part was my smoke alarms did not go off.
Great recipe!! Perfectly delicious. I used butter in the pan and there was no smoking even in the oven. Can’t wait to make it again. How to get on your “cooking for two” Email list?
Thank you for the recipe forgot to say it in the beginning
Dan Mikesell AKA DrDan
Welcome to the blog.
Glad you enjoyed the recipe.
You will find email subscription links several places on the page but here is a direct link to my page that has the link at the top and explains what to expect and how to unsubscribe (super easy).
Thanks for the note, rating and interest.
Most excellent! My cast iron skillet is very small so cut the steak in half & turned out perfect, Thank you for all your recipes.
Great recipe! I take a tip from James Beard and use some trimmed pieces of fat from the steak to create the perfect fat for the pan. Simply cook the scrap fat pieces for a few minutes as the pan is heating, and then rub some of the fat all over the pan. A small amount adheres well to the hot pan, and minimizes smoking. Butter can always be added at the end of cooking if desired.
If you check out some of Beard’s books (American Cookery is a mere $2 on Kindle) such as the James Beard Cookbook or The Theory and Practice of Good cooking, I think you’ll find in Beard a kindred spirit! His outdoor cooking books are wonderful, too. Beard single-handedly created the modern interest in cooking over gas or coals in the backyard.
Happy New Year!
This was genuinely one of the best steaks made. We used strip steaks, about 1 1/2 inches thick - seared 2.5 mins a side, basted with butter, garlic and thyme for 1 min off the heat and cooked in the over for 6 minutes....rest 6 minutes and it was a near perfect med/med/well. Flavors were as good as it got. Excellent technique.
Delicious! Thank you for sharing. Seared with butter in a cast iron skillet and finished in a 425 degree oven. Took about 4 minutes for medium. The only time I had smoke was when I opened the oven - but mitigated that by running the air purifier nearby. I’ve been looking for a way to cook steak indoors during the winter. Gas grills just done cut it in 20 degree sleet. I even got two thumbs up from my picky son.
Love this recipe!!!! Steak turns out great every time!!!! Is it the same for a ribeye? I am going to try it tonight on a couple of ribeyes. 🤞🤞
Dan Mikesell AKA DrDan
Welcome to the blog.
The technique is approximately the same as long as you are cooking boneless meat. Just do a sear about to the color you want and finish in an oven. If about 1 inch thick, about the same time. If much thicker, use a lower temp and more time.
Wanted to comment again that this recipe is easy and delicious. Going to make again tonight. I actually prefer this method vs grilling for one.
Just reverse sear it.... much better and consistently better method...
Thank You so much for this recipe. For once, I didn't smoke up the kitchen cooking steaks - and they were delicious! My biggest problem is my husband likes his steak medium well and I like mine very rare. After searing, I put his in the oven per your direction and for mine, just sat it in some foil and put it in my upper oven on warm so it wouldn't cool down while his cooked.
Hello, and thank you. I used your instructions to make two New York Strip steaks for my first time tonight and they are delicious! I also used your 7:2:2 seasoning, but I was a little too heavy-handed with it when I seasoned the steaks while they were out of the fridge for 30 minutes before cooking. I seared the steaks in a hot cast iron skillet w/olive oil for 2.5 minutes and then cooked them for 5 minutes in a 400 degree oven set to convection. The internal temp of the slightly larger steak was higher than I wanted at 170+ degrees, but I think that number may be off. Because of the higher temp, I rested the steaks on a plate without a foil tent. I should say that I basted the steaks with butter right before I put them in the oven. They are pale pink in the middle, which is fine, but I prefer medium rare. My bad. Thanks again, Dan!
How can I cook a well done N.Y. Strip steak or Rib Eye using this method & turning it turning out tender. My husband likes his almost hockey puck. I know this is probably impossible but thought I would ask for your suggestions. Thank you!
Dan Mikesell AKA DrDan
Welcome to the blog.
That is near impossible, especially with a strip steak. You will have better results with a filet or the ribeye. You will also get better results if you use prime instead of choice—more marbling.
I would ask if it is "no pink" or if it is a charred outside and "no pink"??? Maybe over-sear a bit and aim for 155-160° where pink usually disappears—see if he likes that with a nice filet or ribeye. You can always cook it a bit more if he wants.
My steak turned out PERFECT!! Thank you so much